Caramelised Onion, Fennel and White Bean Calzone with Lemon
Inspired by techniques from NYT Cooking.
A single large pastry parcel of sweet caramelised onion and fennel paired with lemony white bean purée.
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Method
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Equipment
- large frying pan
- small bowl
- fork or potato masher
- baking tray
- rolling pin
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 895 kcal |
| Protein | 22.2 g |
| Carbohydrate | 113.8 g |
| of which sugars | 13.1 g |
| of which free sugars | 0.2 g |
| Fat | 40.9 g |
| of which saturates | 5.8 g |
| Fibre | 17.1 g |
| Salt | 4.76 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Filling
- 1 large fennel bulb with fronds
- 45 ml extra-virgin olive oil
- 1 large white onion, halved and thinly sliced
- 1½ tsp fennel seeds
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 pinch ground black pepper
Beans
- 300 g cooked white beans (tinned and drained, or home-cooked)
- 30 ml extra-virgin olive oil
- ½ tsp finely grated lemon zest
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 pinch ground black pepper
Dough
- 16 g plain flour, for dusting about 2 tbsp
- 225 g pizza dough, shop-bought or homemade, at room temperature
To finish
- 5 ml olive oil, for brushing and the tray
- ½ tsp flaky sea salt
- 1 lemon, cut into wedges, to serve
- 1
Prep fennel. Trim off the fennel stalks, chop 2 tbsp of the feathery fronds and keep the remainder for another dish, halve the bulb lengthways, scoop out the tough core and slice the flesh into thin slivers.
- 2
Caramelise. Heat the large frying pan over medium-high heat, add 3 tbsp of the olive oil, the sliced fennel, the sliced white onion and the fennel seeds, and cook for about 25 min, stirring from time to time, until both vegetables are very soft and a deep golden colour, then season with the salt and black pepper.
- 3
Mash beans. In a small bowl, crush the drained white beans with a fork or potato masher along with 2 tbsp of olive oil, the finely grated lemon zest and the remaining salt and black pepper until you have a chunky purée.
- 4
Heat oven. Set the oven to 260 °C and lightly brush the baking tray with a little olive oil.
- 5
Shape. On a lightly floured work surface, stretch or roll the pizza dough out to a 30 cm round.
- 6
Fill. Spread the bean mash over one half of the round leaving a 1 cm border, pile the caramelised fennel and onion on top and scatter the chopped fennel fronds over everything.
- 7
Seal. Wet the exposed edges of the dough with water, fold over to enclose the filling, press the edges firmly together to seal completely.
- 8
Transfer. Lift the sealed calzone onto the oiled baking tray, brush the top with a little olive oil and sprinkle with flaky sea salt.
- 9
Bake. Bake for 15–20 min until the pastry is golden and feels firm when lightly pressed, leave to cool for 5 min before serving with lemon wedges on the side.
Storage
Serve warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
